Mango Gelato by Feeding a Crowd

There is something about gelato that is reminiscent of all that is good in life. Gelato still has dairy products, it is much like ice cream, but what the Italians did differently from us, is that they use more more flavour in their mixture to start with, there is a true concentration of whatever flavour you wish to use and that makes it lighter and more full flavoured in your mouth, a real party of the taste buds.

OMG! Potato Bread

A few weeks ago, for pasta night, Felicity offered to bring the bread, I was happy she was and when she told me it was potato bread, I was curious, having heard about it and knowing it was not a traditional leavened bread.

Sooooo, here was the bread in front of me, I loved the shape and color right away, I touched it and wow, the bread had a bark to it, a lovely hard crunchy exterior. All things were looking good for this potato bread.

Cranberry & Cream Cheese Muffins with Orange

This muffin is so perfect for cold winter days, the tartness of the cranberries, the creaminess of the muffin batter, no need for butter really, but I am sure it is awesome with butter too!

Once you are comfortable with the base of this recipe it will also be easy to substitute the cranberries with blueberries because blueberries and orange are a great combination too.

Mediterranean Bread

There is something to say about a bread that not only has a great mouthfeel and taste to it, but has an extra kick to it in the sense of flavours from added ingredients.

I used to make this bread mostly for picnics as it's a great standalone bread you can eat without butter. What is an even better way of eating it is with that lovely mixture of a premium olive oil and balsamic vinegar, for my personal choice, I would do a premium olive oil and flakes of “fleur de sel” or good sea salt.

Creating Car's Lightning McQueen Birthday Cake

Yay for grandsons, my life has been so much better since they came into my life.

So, for this birthday, it was to be Lightning McQueen from the kid’s movie Cars.

I was so excited to add that one cake to my list of successes.

I started by making the cakes I know well and I knew this baked cake was dense and flavorful: the Hellman’s Chocolate cake, which you can find here on my website.

Why Your Bread Dough Isn’t Rising

Bread making is so wonderful, it makes the house smell wonderful, it makes everyone smiles, it fills our bellies with deliciousness and makes memories.

I am so happy I have mostly mastered the art of bread making, but I at times fail, due to being in a hurry, to pushing boundaries or messing with the science of cooking with yeast, a live product that does need attention and care for it to work.

Cinnamon Swirl Bread

I do love making bread, with the years, I have become adept at it, though it didn’t take years to become good at it. The most important part is the temperature of your liquids when added to your yeast, too cold and the yeast will not bloom, too warm and you will cook it, I rarely use a thermometer myself, but suggest using one at first, the temperature you want is around 110° to 115° F. That to me is just warm on my wrist or finger, the same temperature I use for a babies’ bath or bottle. It’s silly but it works for me!